Veal tenderloin simmered in
smoky tea with caramelized vine
tomatoes
(Recipe for persons)
Ingredients:
→ 2 Tbs. smoky tea (for ex. lapsang
souchong) or green tea leaves
→ 1 organic lime
→ 2 tsp. sea salt
→ 15 gr. butter
→ 10 Tbs. virgin olive oil
→ 600 gr. veal tenderloin (middle
section) pepper from the mill
→ 400 gr. cocktail tomatoes on the
truss
→ 2 Tbs. brown cane sugar
→ 1 chili pepper
→ 1 garlic clove
→ 12 slices of ciabatta bread
→ approx. 150 gr. crema di balsamico
for garnishing
Nutritional values per serving:
Calories: kcal
Protein: . gr.
Carbohydrate: . gr.
Fat: . gr.
Preparation:
Grind the tea finely in a mortar. Wash
the lime, pat it dry and grate the peel
with a zester. Mix half of the zest
with the sea salt. Butter the steaming
insert.
Heat up Tbs. oil with the remaining
butter in the roaster. Brown the veal
tenderloin from all sides at medium
heat for to minutes and remove
from the roaster. Pour ml of water
into the roaster and add the tea. Put
in the steaming insert. Place the veal
tenderloin into it and season with
tsp. lime salt and pepper. Close the
lid, put in the thermometer and cook
ecompact round – recipes
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